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Cajun chicken pasta is the kind of creamy, flavor-packed dinner I lean on when I want something bold but still easy to pull together. Tender chicken breast cooks with Cajun seasoning, tomatoes, and bell peppers in a rich cream cheese sauce. The sauce is tossed with pasta for a comforting weeknight meal that’s ready in about 30 minutes.
I love Cajun spice and creamy pasta, so it only felt right to mix the two together. It turned out just as good as I expected, with a rich sauce that clings to every bite and just the right amount of heat. The chicken gets seared until golden, then simmers with bell peppers, tomatoes, broth, and cream cheese to create a thick, flavorful sauce before the pasta gets stirred right in. If you make it, I’d love to hear how you tweak the spice level or what veggies you add.
Tips for Beginners
- Don’t overcook the pasta. Boil it just to al dente with a slight bite in the center, since it will continue to cook and soften once it’s stirred into the hot Cajun cream sauce.
- If the sauce looks broken or grainy, don’t panic. Lower the heat and whisk in a small splash of broth or cream until it smooths back out and turns glossy again.
- Easily adjust the heat. Cajun seasoning blends can vary in spiciness, so taste as you go. For less heat, use a little less seasoning or stir in extra cream or broth. For more heat, add a pinch of cayenne or red pepper flakes at the end.
Cajun Chicken Pasta Recipe
Ingredients
- 12 oz. dry rotini pasta ¾ box
- 2 tbsp unsalted butter ¼ stick
- 1 tbsp olive oil
- ½ onion diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 1 tbsp cajun seasoning
- 1 tsp kosher salt
- 1 lb. boneless, skinless chicken breasts cut into bite-sized pieces
- ¼ cup low-sodium chicken broth
- 15 oz. fire-roasted diced tomatoes 1 can
- 4 oz. cream cheese ½ brick, room temperature and cut into small cubes
- 1 cup heavy cream
- 3 green onions chopped
Video
Instructions
- Cook the pasta to al dente according to package directions. Drain and rinse with cold water. Set aside.12 oz. dry rotini pasta
- While the pasta cooks, melt and combine the butter and olive oil in a large skillet set over medium heat. Add the onion and bell pepper. Cook for 2-3 minutes until translucent.2 tbsp unsalted butter, 1 tbsp olive oil, ½ onion, 1 green bell pepper
- Stir in the garlic, Cajun seasoning, and salt. Add the chicken and cook for 6-8 minutes or until the chicken is cooked through.3 cloves garlic, 1 tbsp cajun seasoning, 1 tsp kosher salt, 1 lb. boneless, skinless chicken breasts
- Add the chicken broth and use a wooden spoon to deglaze the pan. Add the diced tomatoes and cream cheese. Stir frequently and cook for 5-6 minutes or until the cream cheese melts and a sauce forms.¼ cup low-sodium chicken broth, 15 oz. fire-roasted diced tomatoes, 4 oz. cream cheese
- Stir in the heavy cream, bring to a boil, then reduce the heat and simmer for 2-3 minutes until thick and warmed through.1 cup heavy cream
- Add the cooked pasta and stir to coat. Remove from heat, garnish with chopped green onions, and serve.3 green onions
Becky’s Tips
- Cajun seasoning blends vary by brand, so taste and adjust as you go.
- Any short pasta shape with ridges works well for holding onto the sauce.
- Let the cream cheese sit at room temperature before cooking so it melts smoothly into the sauce.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Cajun Chicken Pasta Step by Step
Cook the pasta: Bring a large pot of salted water to a boil and cook 12 oz. dry rotini pasta to al dente according to the package directions. The pasta should still have a slight bite in the center. Drain and rinse briefly with cold water to stop the cooking, then set aside.
Sauté the vegetables: While the pasta cooks, melt 2 tbsp unsalted butter with 1 tbsp olive oil in a large skillet over medium heat. Add ½ diced onion and 1 diced green bell pepper and cook for 2–3 minutes, stirring occasionally, until the vegetables soften and turn translucent but not browned.
Season and cook the chicken: Stir in 3 cloves minced garlic, 1 tbsp Cajun seasoning, and 1 tsp kosher salt. Add 1 lb. bite-sized chicken breast pieces and cook for 6–8 minutes, stirring occasionally, until the chicken is cooked through and lightly golden on the outside with no pink remaining.
Deglaze and build the sauce: Pour in ¼ cup low-sodium chicken broth and use a wooden spoon to scrape up the browned bits from the bottom of the pan for extra flavor. Stir in 1 can (15 oz.) fire-roasted diced tomatoes and 4 oz cubed, room-temperature cream cheese. Stir frequently for 5–6 minutes, until the cream cheese fully melts and the mixture turns into a thick, creamy sauce.
Add the cream: Stir in 1 cup heavy cream and bring the sauce to a gentle boil. Reduce the heat and let it simmer for 2–3 minutes, until the sauce thickens slightly and looks smooth and glossy.
Combine with pasta and finish: Add the cooked rotini to the skillet and stir well so the pasta is fully coated in the sauce. Remove from the heat, sprinkle with 3 chopped green onions, and serve warm.
Variations
This Cajun chicken pasta is very flexible and easy to adapt based on what you have or what you’re craving.
- Add smoky flavor. Stir in cooked bacon or a pinch of smoked paprika for extra depth.
- Swap the protein. Use shrimp, sliced andouille sausage, or a mix of chicken and shrimp for a heartier, Cajun-style combo.
- Use pre-cooked chicken. This is a great way to use rotisserie chicken, shredded chicken, or any leftover cooked chicken you have on hand to save time.
- Make it vegetarian. Skip the chicken and add hearty vegetables like mushrooms, zucchini, broccoli, or spinach. Use vegetable broth instead of chicken broth for the sauce.
- Add more vegetables. Bell peppers, mushrooms, zucchini, broccoli, or spinach all work well and add extra color and texture to the dish.
- Make it lighter. Substitute half-and-half for the cream cheese or use a light cream cheese to reduce richness while keeping the sauce creamy.
- Make it dairy-free. Use olive oil instead of butter and a dairy-free cream alternative in place of the cream cheese.
How to Store and Reheat
Store leftover cajun chicken pasta in an airtight container, and keep it in the refrigerator up to 3 days.
Reheat in a pot on the stovetop over medium heat, stirring until it’s fully warmed through. I recommend adding in a dash more heavy cream to freshen up the texture of the sauce. You can also quickly reheat it in the microwave.
If you want to make this ahead of time, cook the cream sauce with the chicken and veggies, and store it in the fridge. Boil pasta fresh and mix it into the sauce as you reheat it, then serve.
I do not recommend freezing this dish, because the pasta and cream won’t hold up well.
Serving Suggestions
When I serve this creamy Cajun chicken pasta, I love pairing it with a simple green salad tossed in an Italian dressing because the fresh, citrusy flavor balances out the richness of the sauce perfectly. I almost always add a loaf of warm, crusty bread like Dutch oven bread or focaccia to the table too, since it’s ideal for soaking up every bit of that creamy Cajun sauce and makes the whole meal feel extra cozy and complete.
DELICIOUS! This is on our dinner list every week!
I made this for my Aunt and cousin and myself it was delicious he lived in Louisiana for many years and added more Cajun seasoning because we like it spicer definitely will be making this again and more veggies and chicken .We loved it!! Excellent recipe 5 stars ⭐️ ⭐️⭐️⭐️⭐️
I put mine over cajun creamed red beans and cheeses browned on top and a side of my homemade, sweet, honey cornbread:)
That looks absolutely delicious, Karie! Thanks so much for sharing!
This was delicious, but I subbed to make more healthy – chickpea pasta, half and half and neufchatel cheese took this from a 4.2 on a healthhy wish scale to 8.2 :)
Thank you for sharing your healthy substitutions, Michelle!
The whole family loved this recipe! Great Cajun flavor but not too spicy.
Thanks for sharing, Susanne!
I’ve had this recipe three times and my teenagers love it. This time and jalapeños for just a little bit more kick. That was a good addition. Great family recipe
Looks amazing!!